1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (206g) Recipe makes 10 servings
Calories 285
Calories from Fat 136		(47%)
Amount Per Serving		%DV
	Total Fat 15.1g	23%
	Saturated Fat 9.5g	47%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 44mg		14%
Sodium 223mg		9%
Potassium 642mg		18%
Total Carbohydrate 32.6g		10%
	Dietary Fiber 2.8g	11%
	Sugars 1.7g
Protein 5.9g		11%
detailed view... how is this calculated?

Menus using this recipe:

Canadian Thanksgiving

DancingPanda

people who like this recipe also like:

Melt in Your Mouth Chicken Breast

By: Denise in NH

Black Bean and Tortilla Bake

By: spatchcock

Noodles & Herbs

By: Darlene Summers

Adult Popcorn

By: Bergy

Bisquick Apple Cinnamon Muffins

By: Grace at Sweet Grace's

Thanksgiving Rush Mashed Potato Casserole

Recipe #61736 | 1¾ hours | 15 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: HeatherFeather
May 8, 2003

My favorite mashed potatoes to prepare for Thanksgiving. Adapted from Taste of Home and eaten many times over the years to raves from the family. Easy to make ahead and travel with if necessary as well.

SERVES 10 -12 (change servings and units)

Ingredients

10 large baking potatoes, peeled and quartered (such as Russet, about 5 -6 inches long each)
1 cup low-fat sour cream or sour cream
1 (8 ounce) package neufchatel cheese or cream cheese, softened to room temperature and cut into chunks
6 tablespoons sweet unsalted butter, divided
2 tablespoons minced onion flakes (or use fresh)
1/2 teaspoon salt, to taste
sweet Hungarian paprika, to garnish

Directions

1
Set potatoes into a large stock pot, cover with water, and bring to a boil.
2
As soon as it starts to boil, lower the heat, cover, and cook for about 20-25 minutes or until your potatoes are very tender (time will vary based on actual size of your potatoes).
3
Drain and set back into the pan (no heat) and mash.
4
Add sour cream, neufchatel cheese, 4 Tbsp of the butter, onion, and salt to taste and stir until mixture is smooth and creamy.
5
Spread evenly into a greased 9x13" glass baking dish, and using the back of a wooden spoon, press shallow craters into the surface evenly across the potatoes.
6
Melt remaining butter and drizzle over the surface- some should pool up in the craters.
7
Sprinkle with a little paprika to garnish.
8
Cover with foil and bake in a preheated oven at 350 F for 40 minutes.
9
Remove foil and bake an additional 20 minutes.
10
To MAKE AHEAD: Prepare potatoes up until the part where you cover with foil- set the foil coverd pan in the fridge overnight; when ready to bake, set the pan on the counter for 30 minutes before placing into the preheated oven and bake as above.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Spicy Macaroni and Cheese

Clifton Street Lasagna

Pasta E Fagoli Al Forno

Pork Chop & O'brien Potato Bake

Chicken & Broccoli Casserole... All Time Fav!

Featured Reviews for This Recipe

From: LARavenscroft

On Dec 19, 2008

These are wonderful. I was in charge of potatoes for Thanksgiving and we were traveling 1 hour away from our home. Baked them in a stoneware 9x13" pan, covered them with foil, wrapped them in a towel and then put them in an insulated bag. They were still steamy one hour later. I will be making these again for Christmas. Thanks for posting this Heather - it's a real keeper!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Chef #767630

On Feb 20, 2008

These are to die for and so easy to put together the night before. I baked these a lil longer but I also had huge potatoes. Made these for thanksgiving dinner and everyone loved these, they are awesome to put together and take to a friends house or get together. Thanks Heather Feather will definitely put in my keep cookbook

0 people found this review helpful

Was this review helpful to you? YES | NO

From: chia

On Oct 18, 2003

this is ultimate comfort food! i could eat this all and forgo the main course. i added a bunch of chopped fresh chives and alot of fresh ground pepper. i also sauteed 1 chopped onion in butter with paprika and added it in before baking. wonderful side dish

7 people found this review helpful

Was this review helpful to you? YES | NO

From: Jul E

On Dec 27, 2003

These potatoes are FABULOUS. I made these for Thanksgiving and everybody raved about them. I preferred to add a couple Tbsp of fresh chopped chives, besides about 1/4 cup sauteed onion - it really gave it flavor and made it look beautiful. I did have a problem with them being too stiff though, I had to stir in quite a bit of milk to soften them up - and even then after it came out of the oven they stiffened back up, but regardless they were still GREAT. In any case we loved this recipe and I'll keep experimenting with this to see if I can make them stay softened. This is a must try - people will go back for 2nd's & 3rd's. Thank you for sharing your recipe HeatherFeather .

5 people found this review helpful

Was this review helpful to you? YES | NO

Read all 16 reviews